It was like a scene straight out of Ugly Betty. An order of 100 cupcakes, which I felt needed to be delivered as fresh as possible. So I baked them the afternoon before they were to be sent and frosted them after dinner. A task that took me through to 2am, when I finally crawled into bed only to wake early the next morning to deliver the bounty.
I call these Adult Cupcakes. In two flavours—banana and chocolate—both with dark chocolate whipped cream frosting.Kids don't like them. I know because my friend's four-year-old daughter took one bite of it and screwed up her face really bad. "It ain't sweet, Mommy!" she cried. Her embarrassed mother attributed it to her daughter's Americanised palate.
Another friend ordered these for her nephew's birthday party. She later reported that few of the kids even touched the mini-cupcakes, but the adults polished them off with ease.
Personally, I like them for the moist cocoa flavoured sponge—in which I use corn oil rather than butter so they stay soft even when kept in the fridge. The frosting, made of fresh cream and melted 64% Valrhona Manjari chocolate, provides a lush, ever so slightly bitter edge that offsets the sweetness of the cake perfectly.
The banana cupcake is a lot richer, but no less delicious. Made with plenty of butter, they are better served at room temperature. Again, the deep chocolate whipped cream frosting cuts through the sweetness of the cake, but this time, the mouth feel is buttery, decadent and deliciously sinful.
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